1 cup rice, long grain
1 medium tomato
1/4 medium white onion
1 garlic clove
1 teaspoon chicken bouillon
3/4 teaspoon salt
1/8 cup oil (for frying)
frozen peas & carrots (optional)

In blender, puree tomato, onion, garlic, bouillon and salt. In saucepan, add 1/8 cup oil over medium high heat. When oil is hot, add rice. Stir constantly so that it may brown evenly. (Mom's technique was to stir right to left, center, up, center down, repeat). If you are using fresh carrots, saute them together with the rice. When rice is slightly brown, drain excess oil and add tomatoes puree. Cook until sauce turns darker red (approximately two minutes). Add two cups water and peas and carrots, if desired. Bring to boil. Reduce heat to medium low or medium and cook approximately 25 minutes, until moisture is absorbed and rice is tender.

Yield: 6-8 servings